Archive for the ‘Rhubarb’ Category

Strawberry Season

Friday, June 26th, 2015

Tinkyin red web

I adore strawberries—in part because of their lovely, sweet color and juiciness and in part because (at least where I live in western Massachusetts) they ripen just as the earth does. Their arrival in local fields and farmstands coincides almost exactly with the arrival of summer.

I haven’t picked strawberries in several years. Living by myself as I currently do, I don’t need the large quantities with which one comes home after picking. I know I could make jam and freeze or dry the darn things. Somehow I’m short sighted enough to want to enjoy a few at a time while they’re ripe and not worry about putting them by too much. (I have made a little jam this year; old habits are hard to break.)

This week on Mass Appeal I HAD to use strawberries. I made one savory recipe and one sweet. (Technically, the savory recipe was sweet as well; it actually included more sugar than the sweet. Because it was a little spicy and because it’s not a dessert I think of it as savory.)

The savory recipe was strawberry chipotle sauce. This jam-like substance is wonderful as an appetizer on crackers with cream cheese, although it could also be used as a cooking sauce or condiment with chicken or pork.

The sweet recipe was my “once a year day” special. I generally consume a pretty balanced diet; I love my vegetables. Once a year, however, I like to have ONLY strawberry shortcake for supper. Shortcake is filling, and I can lose my hunger for it if I eat a real meal. If shortcake IS the meal, however, I can enjoy it with gusto. And eating it once at year can’t hurt me.

The shortcake recipe I posted before on this blog made one giant shortcake. I find it easier in general to make smaller shortcakes so I can serve as many people as I want (sometimes just Tinky!) and then give away or freeze the remaining cakes.

The shortcake recipe here comes from King Arthur Flour, and it couldn’t be easier. To make it more festive, I include a bit of stewed rhubarb along with the strawberries. We still have a bit of rhubarb here in the hilltowns, although it’s getting ready to leave us.

King Arthur Flour also provided the self-rising flour, the nice new sharp biscuit cutters, and the sparkling sugar for the top of the cakes.

I hope you enjoy the recipes … and the season … as much as I do.

strawberry chipotle sauce web

Strawberry Chipotle Sauce


2 cups strawberry slices
1-1/2 cups sugar
1 teaspoon lemon juice
1 pinch salt
1 to 2 canned chipotles in adobo sauce (plus a little of the sauce)
1 dab butter


In a nonreactive pot combine the fruit, a cup of the sugar, and the lemon juice. Let the mixture sit for an hour or so to allow the berries to juice up.

Cook the fruit over low heat until tender. Add the remaining sugar, the salt, the chipotle, and the butter, and cook rapidly until thick, stirring frequently. Remove any foam you see (there shouldn’t be too much, thanks to the butter).

If you want jam, it will be ready when it sheets off a cold, stainless-steel spoon.

If you don’t cook it that long, your sauce will just be a bit more liquid. (I like it slightly more liquid so I measure the sauce with an instant-read thermometer and turn off the heat when the thermometer reads 217 or 218 degrees.)

Let the sauce cool for a few minutes; then pulverize it with a blender or immersion blender.

Refrigerate the sauce after it cools. Makes about 2 cups.


Strawberry-Rhubarb Shortcake


for the filling:

3 cups chopped rhubarb
1/2 cup sugar
the juice of 1/2 lemon
3 cups chopped strawberries (lightly sweetened if you like them juicy)

for the self-rising biscuits:

2 cups self-rising flour
2 tablespoons sugar
1 cup heavy cream
1 teaspoon vanilla
1 to 2 tablespoons milk
a small amount of melted butter (optional)
coarse white sugar (optional)

for assembly:

sweetened whipped cream


A couple of hours before you want to begin working start the filling by sprinkling the sugar over the rhubarb. Stir in the lemon juice, and allow the rhubarb to juice up.

After an hour has passed prepare your filling. (You may also prepare the rhubarb portion of the filling in advance.) Bring the rhubarb mixture to a boil; reduce the heat; and cook, stirring, until the rhubarb becomes thick (about 5 to 7 minutes).

Allow the rhubarb to cool. While it is cooling you may begin making your shortcake biscuits. Preheat the oven to 425 degrees.

Whisk together the flour and sugar. In a separate bowl (or a measuring cup!) combine the cream and the vanilla.

Make a well in the middle of the dry ingredients. Pour the cream mixture into the well, and gently stir until the mixture is combined, adding a little milk as needed to incorporate all the ingredients into the liquid.

Turn the dough onto a floured work surface, and sprinkle a little more flour on top. Fold the dough over several times; then pat it into a circle or rectangle that is about 1/2 inch thick.

Using a sharp biscuit cutter cut the dough into rounds, about 2 to 2-1/4 inches wide (or however wide you want them!). Place them on an ungreased cookie sheet (you may line the sheet with parchment or silicone if you’re paranoid about sticking). If you like, brush the tops of your biscuits with melted butter and sprinkle a little coarse sugar on top.

Bake the biscuits until they are golden brown (12 to 16 minutes).

When you are ready to assemble your shortcakes, cut the biscuits in half horizontally. Decorate the bottom halves with the cooked filling followed by the strawberries; then dollop on whipped cream. Top with the biscuit tops. (Or divide each shortcake into two mini-shortcakes, one strawberry and one rhubarb, as shown in the photo above.)

Serves 8 to 10, depending on the size of your biscuits.

And now the video.…

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I Love Rhubarb THIS MUCH!

Thursday, May 28th, 2015


Readers, you know I adore rhubarb. It’s tangy, it’s versatile, it’s colorful, and (at least in my corner of New England, thanks to generous neighbors) it’s free.

As Judy Garland, Ethel Merman, and even I have queried in song, “Who could ask for anything more?”

Yesterday I returned to the TV program Mass Appeal to stir up a little rhubarb happiness. Seth Stutman and I made two dishes. The first (one does sometimes make dessert first) was a dump cake.

The recipe came from my friend Vicky, who reported that her kids love it. I don’t blame them. It’s a variant on a crisp or cobbler and takes only minutes to throw together. Dump cakes are one-pan desserts, often involving (as in this case) cake mixes.

I’m not a big fan of cake mixes, and I HAVE made this recipe with “scratch” ingredients. If you’d like to eschew the mix, just substitute 2 cups of flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1-1/2 cups sugar for the cake mix; finish using 1 cup milk instead of water and add a little vanilla along with the milk.

The problem with that method is that it requires you to mix the dry ingredients together. In that case, you don’t really have a dump cake. If you’re a non-mix purist, however, you may not mind.

One solution to the mix dilemma is to use a high-quality mix like King Arthur Flour’s golden vanilla mix. I tried to get some of this—but the mix didn’t arrive in time for my TV spot!

Here is the recipe as we made it on the air. (Note that I did NOT use the strawberry gelatin, which I find excessive, although you can see it oozing in the photo here.)


Rhubarb Dump Cake


4 cups chopped rhubarb (a little over a pound, enough to fill your pan in a single layer)
1/2 cup white sugar
1 teaspoon cinnamon
1 (3 ounce) package strawberry gelatin (optional)
1 package yellow cake mix
1 cup water (or milk, according to cake-mix directions)
1/4 cup (1/2 stick) butter, melted (I tend to be a little generous with this—maybe 5/8 stick?)


Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish.

Sprinkle the sugar over the rhubarb, followed by the cinnamon, the gelatin (if you are using it), and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender.

Serve this treat by itself or with whipped cream, ice cream, or frozen yogurt.

making salsaweb

Seth and I also made a quick rhubarb salsa. This recipe differs from the one I have previously posted in that it is less sweet and less wet. It’s still delicious.

Rhubarb Salsa


2 cups finely chopped rhubarb
1/2 inch ginger root, peeled and chopped finely
3 to 4 tablespoons minced sweet onion (e.g., red onion or Vidalia)
1 clove garlic, minced
1 yellow bell pepper, finely chopped
1 jalapeno pepper, seeded and chopped
1 handful cilantro, chopped
the juice of 1 lemon or 1 lime
2 teaspoons honey
salt to taste (about 1 teaspoon)


Place the rhubarb and ginger in a stainless-steel sieve or colander. Place them in a pot of boiling water. Leave them in until the rhubarb begins to soften (about 1 minute; you don’t want it super crunchy, but you don’t want mush, either).

Remove the rhubarb mixture from the boiling water, still in the sieve, and pour cold water over it briefly to stop it from cooking longer. Drain again. Let the rhubarb sit in the sieve with a couple of ice cubes to keep the cooling process going.

In a bowl combine the onion, the garlic, the peppers, and the cilantro.

In a small bowl combine the citrus juice and the honey. Stir in the salt. Add the drained rhubarb mixture (make sure to take out any remaining ice). Mix well.

Refrigerate the salsa for at least an hour before serving. Serve with chips or crackers and cream cheese, or with chicken, pork, or fish. Makes about 2 cups.

Rhubarb Salsa for Michelleweb

If you’d like to watch the video (in which I refer to another Rhubarb in my life and deliberate marrying a TV star), it appears below.

You’ll note that Seth and I refer several times to slime and sliming. His co-star Ashley Kohl was broadcasting that day from a local children’s hospital. For “Slime Day 2015” Ashley and several doctors and nurses were doused with a bright green liquid to entertain the children.

Ashley is gorgeous. Darn her, she even looked good with slime all over her! I still love her, however, and so did the kids.

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Florette’s Rhubarb Tea

Thursday, May 29th, 2014


This recipe appears in my Pudding Hollow Cookbook. (If you don’t have the book, feel free to order it!)

I had forgotten about the tea until last week when I was pondering what to prepare on my next segment on the show Mass Appeal. It was a hit with friends when I made it a few days ago—and it was a hit yesterday when I made it on the show. (See video below.) It is lovely to look at and refreshing to drink.

In case you skip over the recipe and go straight to the video, be aware that I made rhubarb crumble first! And … you should know that I forgot to mention on the air that one should cover the raw rhubarb with water BEFORE cooking it for the tea; otherwise the rhubarb will burn long before it simmers! (One does get a little carried away on live TV, but one is learning.)

The recipe originally came from my neighbor Florette, who is mentioned in the video. I have written here before about Florette. She was glamorous, eccentric, and occasionally maddening. She taught me a lot about rhubarb and a lot about life, and I’m grateful for those lessons.

The Tea


for the rhubarb juice:

2 pounds rhubarb stalks chopped (about 6 cups)
3 cups water
1 pinch salt

for the sugar syrup:
2 cups water
3/4 cup sugar

for assembly:
1 quart strong black tea


In a stainless steel or enamel saucepan, cook the rhubarb in water, partially covered, over moderately low heat for 10 to 12 minutes or until tender. Stir gently occasionally to keep from boiling. Cool slightly. Drain the rhubarb in a sieve placed over a bowl and discard the pulp, reserving the liquid. Add the salt.

In another saucepan, combine the ingredients for the sugar syrup. Bring the mixture to a boil, stirring and brushing the sugar crystals from the sides of the pan until the sugar is dissolved. Cook the syrup for 5 minutes, undisturbed, over moderate heat and let it cool.

To make rhubarb tea, combine 2 parts black tea, 1 part rhubarb juice, and 1 part sugar syrup. (You may change these proportions slightly according to your taste.) Serve in a tall glass over ice. As indicated, 4 cups tea, 2 cups rhubarb juice, and 2 cups sugar syrup make 2 quarts of rhubarb tea.

Store any leftover juice or syrup in the refrigerator. If you need a double amount of sugar syrup, make 2 separate batches.

And now the video:

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If you’d like to see the quick asparagus dish I made yesterday before the rhubarb (one always eats one’s vegetables BEFORE dessert), here’s that video as well:

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“Just Up” Rhubarb Scones

Monday, May 12th, 2014


I know I probably don’t need another scone recipe on this blog—but I had JUST enough rhubarb to make scones yesterday! So that’s what I did.

My generous neighbor Dennis, who has a giant rhubarb patch, encouraged me to pick some of his rhubarb, which is just beginning to come up.

Unfortunately, it was still a tiny bit too early to pick. So I ended up with only a small amount of rhubarb—about a cup and a half chopped.

I made the scones with some of it and stewed the rest. I love stewed rhubarb. Well, I love rhubarb made just about any way. After all, I did name my cat Rhubarb.

Non-Edible Rhubarb

Non-Edible Rhubarb

When the patch gets bigger, I’ll try the fabulous-sounding recipe my friend Clare just sent me for rhubarb-meringue bars. (I also love meringue.)

Meanwhile, I recommend these scones. They’re buttery, with a nice balance of sweet and tart. Next time, I might even double the rhubarb!

By the way, if you haven’t caught my latest TV appearance, please watch. I talked a lot (what else is new?), but the hosts and I had a very good time making vintage Mother’s Day fare.

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The Scones


1 tablespoon plus 1/2 cup sugar 2/3 cup chopped rhubarb 2 cups flour 1-1/2 teaspoons baking power 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (1 stick) cold sweet butter 1 egg 2/3 cup buttermilk 1/2 teaspoon vanilla cinnamon sugar as needed


Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment or silicone mats.

Sprinkle the tablespoon of sugar over the rhubarb. Stir and let the mixture sit while you mix the dry ingredients.

Combine the 1/2 cup sugar, the flour, the baking powder, the baking soda, and the salt. Cut in the butter, but be careful not to overmix. Stir the rhubarb into this mixture.

In a separate bowl, combine the egg, buttermilk, and vanilla. Add this mixture to the dry mixture and blend just to moisten the dry ingredients.

Quickly scoop dough (it will be moist) into rounds on the prepared cookie sheets. Small rounds will give you about 16 small scones, but you may also make 8 larger scones. Sprinkle cinnamon sugar on top for added flavor and crunch.

Bake for 18 to 20 minutes for small scones or a bit longer for large ones. Makes 8 to 16 scones.

Rhubarb Leavesweb

Rhubarb Cobbler

Friday, June 1st, 2012

My little Rhubarb is well named. She wanted to nibble on the rhubarb leaves I brought into the house. I made her settle for toying with a "mouse" made of the stalk.

Susan Shauger, who sings in our church choir, brought a rhubarb cobbler to the church’s recent Meal without Plastic. It was a huge hit.

Of course, I asked for the recipe. Susan explained that she couldn’t find the exact one she used, which was from a vintage cookbook. But … it went something like this!

I have mentioned before on these pages that I adore rhubarb. I have a feeling I’ll be making Susan’s cobbler a lot in rhubarb seasons to come. It’s easy, and the tangy rhubarb flavor sings happily under the biscuit crust. I served it to friends last weekend with homemade vanilla ice cream.

We were VERY happy….

Susan’s Cobbler


for the rhubarb base:

3/4 cup sugar
2 tablespoons cornstarch
4 cups chopped rhubarb
2 tablespoons lemon juice
1 teaspoon cinnamon
1 tablespoon butter, diced

for the cobbler crust:

1 cup flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) butter
1/4 cup milk
1 egg, beaten

for the topping:

2 tablespoons brown sugar


Begin by making the base. Combine the sugar and cornstarch in a smallish nonreactive pot. Stir in the rhubarb and lemon juice. Cover this mixture and let it sit for an hour or two until the rhubarb juices up.

Preheat the oven to 400 degrees. Butter a 1-1/2 quart casserole dish.

Uncover the rhubarb mixture and bring it to a boil, stirring occasionally. Boil, stirring gently, for 1 minute. Remove the fruit from the heat and stir in the cinnamon.

Spread the rhubarb mixture in the prepared pan. Dot the top with butter.

To make the crust whisk together the flour, sugar, baking powder, and salt. Cut in the butter, but don’t overdo the process. You should still have tiny pieces of butter in the mixture.

Whisk together the milk and egg. Add them to the dry ingredients, and mix just until moist. Drop this mixture onto the rhubarb mixture, and spread it around to cover the fruit. Sprinkle brown sugar over all in little clumps.

Bake until lightly browned, 20 to 25 minutes. Serves 8.


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